Cream Cheese Corn Dip with Bacon and Jalapeno
Loaded with savory bacon, sweet corn and lots of cheese, this hot cream cheese corn dip recipe is amazing! Perfect for a party or gathering of friends, this cream cheese and corn dip is fantastic.
Equipment
- Large Nonstick Skillet This large Anolon 12" Skillet is ideal for making dips as well as one-pan meals!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Small Dip-Sized Crock Pot Perfect for keeping hot dips and appetizers warm for a party or gathering.
Ingredients
- 1 (12 oz. pkg.) frozen corn
- 2 Tablespoons fresh jalapeno seeded and diced
- 1 (8 oz. pkg.) cream cheese
- 1 cups Colby Jack cheese shredded
- 2/3 cup sour cream
- 6 slices bacon cooked crisply and crumbled, about 1/2 cup
- 2 Tablespoons hot sauce like Frank's or Cholula
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
Instructions
- To a large non-stick skillet, add the package of frozen corn (no need to thaw.) Also add the diced jalapeno, making sure to have removed the seeds when dicing. Heat over medium-high heat for 4-6 minutes, stirring often.
- Once the corn and jalapeno have cooked, add in the cream cheese, sour cream, cheese, hot sauce, bacon, and spices. Reduce heat to medium low, and stir continually. Cook for another 3-5 minutes or until all the ingredients have melted together.
- Once the dip is completely combined and melted together well, it is ready to serve. Feel free to serve right out of the skillet, a serving bowl, or keep warm inside a small crock pot.
- Enjoy with thick tortilla chips, corn chips, pita chips, pretzels or fresh veggies, like carrots, celery and sliced bell peppers.
Notes
Want to make in advance for a party? For best results, make the dip according to recipe instructions. Transfer to a resealable container, let cool and refrigerate. (This can be done up to 24 hours in advance.) When ready to serve, reheat in a skillet on low heat, stirring often. It can also be reheated in a crock pot.
Crock Pot Directions: Add all ingredients (corn, jalapeno, cream cheese, sour cream, cheese, bacon, hot sauce and spices to a crock pot or slow cooker. Set on low heat for 2 hours, stirring often. Serve right out of the crock pot for a party.
Storage: store any leftovers in an airtight container and refrigerate. Dip will keep for up to 5 days refrigerated. Reheat in the microwave or in the oven until fully heated through - approximately 20-25 minutes at 400 degrees.
Nutrition
Serving: 1gCalories: 116kcalCarbohydrates: 1gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 25mgSodium: 299mgPotassium: 63mgFiber: 0.1gSugar: 1gVitamin A: 249IUVitamin C: 5mgCalcium: 90mgIron: 0.2mg
Tried this recipe?Let us know how it was!